NY Strip with Guasacaca and Yuca Frita

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the steaks flat, side by side in a microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.  You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.

• 3

  To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your New York strip steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To prepare the yuca frita, in a medium saucepan, add the yuca, water and salt. Bring to a boil and cook for 20 minutes, or until tender when tested with a skewer. Drain, then transfer to a paper towel lined cooling rack set over a tray and allow to cool. Meanwhile, continue to the next step. 

• 6

  To make the guasacaca, place the onion, bell pepper, jalapeño, garlic, vinegar and ½ teaspoon of the salt into the bowl of a food processor. Pulse several times until the vegetables are finely chopped, scraping the bowl if required. Add half the avocado, parsley and cilantro. With the motor running, add the olive oil in a steady stream. Transfer the mixture to a medium bowl, add the remaining avocado, lime juice and the remaining salt and stir to combine. Cover with plastic wrap and set aside. 

• 7

  Once the yuca has cooled, cut in half lengthwise, then remove the fibrous strands. Cut each piece in half lengthwise, then crosswise into thick fries and return to the cooling rack on the tray. Freeze uncovered until required. 

• 8

  Fill a deep fryer or large pot a third full with oil and preheat to 375°F. Working in batches, cook the yuca for 5 minutes, or until golden brown. Transfer to a large bowl lined with paper towel to drain. Repeat with the remaining yuca. 

  Tip: Alternatively, air fry the yuca at 375°F for 15 minutes, then broil on high for 10 minutes, turning halfway through broiling.
• 9

  When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 

• 10

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  

  Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
• 11

  Transfer the steaks to a plate and serve with the yuca frita and guasacaca. 

  Tip: Any excess guasacaca can be enjoyed as a guacamole-like dip within 24 hours